The best thing about cold weather? It’s the best excuse to make a big pot of soup or stew! This recipe is an Italian take on our standby cabbage soup.
More a stew than a soup, it uses Savoy cabbage (you could also use Napa cabbage), which is milder than regular cabbage, Italian sausage, white beans, fresh parsley, and Parmesan cheese.
I’m so used to German treatments of cabbage, I’m surprised at how good this stew is with the Italian sausage and Parmesan. I don’t usually think of Parmesan and cabbage paired together, but they really do work in this stew.
Easy to make and easy on the budget. Buon appetito!
Italian Sausage and Cabbage Stew Recipe
We use savoy cabbage for this recipe, but you could use regular cabbage, or even collard greens or dinosaur kale. If you want to make this stew vegetarian, leave out the sausage and double the beans.
Ingredients
- 1 Tbsp olive oil
- 1 pound sweet Italian sausage, bulk, or removed from casings
- 1 large yellow onion, half sliced and half minced
- 2 garlic cloves, minced
- 1 1/2 cups white wine
- 1 15-ounce can of white beans (cannellini, Great Northern, or Navy), drained
- 1 quart vegetable or chicken stock
- 1 quart water
- 1 teaspoon salt, more to taste
- 1 large (2-pound) savoy cabbage, quartered, then sliced into 1/4-inch thick slices
- 2 bay leaves
- 1 cup chopped parsley, loosely packed
- 1/2 cup to a cup of freshly grated Parmesan or pecorino cheese for garnish
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